Preheat oven to 350 degrees F (175 degrees C). 2 9-inch (or 4 6-inch) cake pans with parchment paper. Spray well with avocado oil spray. Set aside.

In a large clean bowl, whip egg whites with a pinch of salt and the cream of tartar until foamy (save the yolks for "healthified" creme brule, "healthified" coconut custard, OR "healthified" ice cream).

Mix on high speed until very stiff (you will be able to put bowl upside down and the whites won't fall out).

Meanwhile, in a medium bowl, sift the sweetener, cocoa powder and collagen together and set aside.

Once the whites are stiff, gently fold in the cocoa mixture. Add your favorite extract flavor. Stir to combine.

Divide the mixture onto the prepared cake pans.

Bake for 35 minutes or until golden brown and cooked through.

Place the cakes into the fridge to cool. Can be frozen for up to a month.

Carefully slice the cakes in half widthwise so you have 4 cake layers.

To make the frosting. Using a hand mixer, beat the sweetener, butter, softened cream cheese in a medium-sized bowl until smooth. Add the vanilla and salt; beat until well combined. Taste and adjust sweetness to your liking.

Place one layer of cooled cake onto a serving platter. Spread 1/3 of the frosting over the layer. Repeat with remaining layers. Frost the outside of cake with the cream cheese frosting. Place in the fridge to set the frosting.

Meanwhile make the ganache. Place the cream and natural sweetener in a saucepan over medium heat. Bring to a simmer. Remove from heat and add the finely chopped chocolate, extract and salt. Stir, then allow to sit for 3 minutes. Stir again until completely smooth. Taste and adjust sweetness to your liking. Allow to cool a little before placing on the cake otherwise the frosting will melt.

Remove the cake from the fridge and pour the ganache over the cake. Place back in the fridge to cool. Once the ganache is set. Place the marshmallows on top of the cake.